These Blueberry Oatmeal Muffins are packed with oats to keep you full all morning, but still fluffy and sweet just like a muffin should be!
Nick’s birthday was a few days ago, so… Happy Belated Birthday, Nick!
Sadly, Nick spent most of the day traveling home from training in California, flying from Fresno to Salt Lake to Atlanta to Meridian. No fun. Not to mention that due to the time zone change he lost a whole 2 hours of his birthday in transit!
Since we didn’t have much time to celebrate on the actual day, I decided to make Nick a birthday breakfast the next morning. Cupcakes aren’t normally part of a balanced breakfast (unless you’re my friend Laura), but luckily muffins are the same shape!
Since all our new neighbors have been showering us with holiday treats and goodies, I decided I’d try to keep in on the healthy side. These muffins are nutritious, but also definitely delicious.
They’re packed with oats and whole wheat flour, which will keep you full all morning. Plus lots of juicy blueberries and little lemon zest for some zing.
If you don’t have buttermilk for this recipe, you can make your own. Super easy! Just add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, mix it up and let it sit for a minute. The acid may curdle the milk a little bit and that’s what you want.
I use this method all the time in recipes and it works great. The acid in buttermilk helps the baking powder and soda to react, so the result is extra fluffy muffins!
I love using oats in baking recipes since they’re full of fiber and lots of minerals. You can use either a food processor or blender to blend them up into a rough flour for these muffins. I like to use this attachment for my blender– it’s made to blend grains! The oats don’t have to be super smooth for this recipe– a little texture in these muffins is nice!
These muffins are great warmed up with a little butter on top. They’re also perfect as a healthy breakfast on the go or packed in a lunchbox for a quick snack.
- 1⅔ cups old fashioned oats
- ⅔ cup all-purpose flour
- ½ cup whole wheat flour
- ¾ cup packed light brown sugar
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1½ cups buttermilk
- ¼ cup avocado (or canola) oil
- 2 tsp lemon zest
- 2 eggs
- 2 cups frozen blueberries
- 2 tbsp all-purpose flour
- Sugar, for sprinkling
- Preheat oven to 400°.
- Place oats in a food processor or blender and pulse until oats resemble coarse meal.
- Pour oats in a large bowl and add flours, sugar, cinnamon, baking powder, soda and salt. Mix well.
- In another bowl, combine buttermilk, oil, lemon zest, and eggs. Mix well.
- Add to flour mixture to wet ingredients and stir just until moist.
- In another bowl, toss berries with 2 tablespoons flour. (This prevents them from all sinking to the bottom of the muffins. If you use fresh blueberries, you can skip this.)
- Fold the blueberries into the batter.
- Spoon batter into 16 muffin cups lined with cupcake liners or coated with cooking spray, and sprinkle sugar on top of each cup.
- Bake 20 minutes or until muffins spring back when touched lightly in the center.
- Remove from pans immediately and cool on a wire rack.
Note: Photos updated 1-30-20. Original photo below.
If you’re looking for more healthy muffin ideas, check these out!